Beef Burger, from National. Fine dining is fantastic, but sometimes I just really need a big, fat juicy burger. The ones from National fit the bill — as they did several times this summer, I should say. Cooked to order and topped with lettuce, tomato, pickle and a signature sauce, this is simple and simply tasty. Employ this tip while eating: turn your board so the burger drips onto your fries so all that great flavour doesn’t go to waste. (Clive Burger was a close second when it came to picking a burger. The Clive sauce is sensational and I love the simple menu.)

Panko-breaded Crispy Tofu with Sauteed Kimchi and Citrus Aioli, from Anju. I’m no tofu lover, but the way Anju chef and owner Roy Oh has done up these little cubes of soybean curd could have even the most hardened carnivore considering an omnivore lifestyle. Panko breaded and then fried until they have a nice crisp exterior, Oh then serves the tofu on spicy house-made kimchee and a citrus aioli, which adds a nice bright tartness. No visit to Anju, for me, is complete without at least one order. (Also, consider getting the Gochujang wings — deliciously spicy.)Genesta Walz

Miso-glazed halibut from Catch & The Oyster Bar: Maybe it was the fact a group of us taking a cooking class at Catch got to watch executive chef Kyle Groves actually cut into a whole halibut — a massive fish worth more than several pairs of expensive shoes — and then portion it out, or maybe the resulting miso-glazed halibut was just as tasty without the show. Either way, the flaky fish with the miso glaze was tasty enough that I later attempted it at home. Lesson learned: I should leave some things to the experts.Dean Bicknell
/ Calgary Herald

Ile Flottante, from Cassis Bistro. Ethereally light, this traditional French dessert is like eating a slightly sweetened cloud, set in a pool of creme Anglaise. The drizzle of caramel adds a darker sweetness, while the toasted almond slices provide a bit of crunch. I shared this the first time with a friend as she was about to move to France — a fitting send off. With just two spoons and a lot of contented sighing, we scraped that bowl clean.Ted Rhodes
/ Calgary Herald

Rabbit mortadella, from Model Milk: This appetizer of paper thin slices of soft, savoury rabbit mortadella peppered with pistachios and laid on top of crostini with a bed of mashed edamame quickly became my favourite of the year. From the mind of Model Milk’s executive chef Justin Leboe, this has become a must-order each time. The taste, colour and contrasting play of crisp crostini, rustically crushed edamame and mortadella — with a spike of mustard on top — is pretty much perfection.Colleen De Neve
/ Calgary Herald

Pan-fried, thick-cut pork chop, from Crazyweed Kitchen in Canmore: This thick pork chop was cooked perfectly, with a nice crust and a juicy interior. Set on top of a Parmesan potato cake that had a nice crisp fried layer to play off the smooth interior, it was topped with a bright, green, tart and sweet, pickled fennel and green apple salad with hazelnuts and cider Dijon gravy. A bite with all those components was gorgeous — pork with apple, the crunch of fennel against the creamy potato cake — though they were equally tasty on their own. Well worth the drive to Canmore.Jenelle Schneider
/ Calgary Herald

Le Mer from Papa Chocolat. This chocolate caramel with sea salt combines soft, oozing caramel with a few flakes of salt for the perfect combination of salty sweet. We tasted this as part of our Valentine’s Day chocolates story and it was my favourite of the bunch. I was incredibly happy I bought extras in case “something went wrong with the photos.”Grant Black
/ Calgary Herald

Rabbit streusel with Meyer Lemon Sorbet: Chalk this up as one of the most unusual dishes of the year — though the Oyster Sorbet with Brix Essence served the same night was probably the top of that list. This dish was the result of a collaborative dinner at the Petroleum Club featuring innovative chef Brandon Baltzley. Part of a series of dinners, including ones at WinSport and Brasserie Kensington, Baltzley — who is based in the U.S. — worked with club executive chef Liana Robberecht to come up with a unique menu. Among the dishes, this combination of flaky streusel, tender rabbit and an icy sorbet whose lemon flavour played well against the rich meat and buttery pastry. Pictured is the wine room at the Petroleum Club.Colleen De Neve
/ Calgary Herald

Whether it was testing chocolates for a Valentine’s Day story (this job does have its perks) or simply dining out at some of great restaurants populating Calgary — and beyond — for the sheer pleasure of enjoying a good meal with friends, this has been a year marked by some very good eats.

From burgers and ice cream to a rabbit mortadella, it’s also been a year of eclectic plates.

Thinking about these bites of perfection brings back warm memories of laughing and spending time with friends and enjoying just how great a well-prepared dish can be.

And while some of these creations were one-offs at special events, or items now no longer available, most are regular menu items, well worth searching out to cap off 2012 or get next year off to a tasty start.

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